Vegan and Dairy-Free Pesto

5 from 1 vote
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Vegan and Dairy-Free Pesto

I’ve always been such a big fan of pesto. Since switching to a dairy-free lifestyle, I wanted to come up with a vegan recipe that tastes just as good as the traditional version. I think I nailed it with my new Vegan and Dairy Free Pesto. It is filled with so much flavor and doesn’t involve any cheese at all. It can be whipped up in less than 5 minutes and goes great on everything. If you are looking to spice up chicken, pork or veggies…slap some of this pesto on top and you are all set.

Vegan and Dairy-Free Pesto ingredients traits

What Is Pesto?

According to “It’s a typically bright green sauce that originated in Genoa, Italy. The word “pesto” is the past tense of the Genoese verb “pestare,” which means “to crush.” The fact that pesto is typically made by crushing the ingredients with a mortar and pestle probably has something to do with that too.”

a close up photo of Vegan and Dairy-Free Pesto

How To Use Vegan and Dairy-Free Pesto?

There are so many different ways to use pesto. Below are a few of my favorite ways to incorporate in everyday meals.

  • Add it on top of fried or scrambled eggs
  • Use it as a pizza sauce instead of marinara sauce
  • Mix it in a salad dressing
  • Add it on top of chicken, pork, or beef
  • On top of a thick-sliced tomato
  • Veggie zoodles or hearts of palm noodles. These taste and feel like real noodles.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #healthylittlepeach on Instagram. Seeing you cook my recipes gives me such joy……Happy cooking, friends!

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Vegan and Dairy-Free Pesto

By: Ashley McCrary
5 from 1 vote
This easy Vegan and Dairy-Free Pesto can be whipped up in a jiff and tastes just as good as the traditional version. It is nutty, bold, and exploding with flavor. 
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup


  • 2 1/2 cups packed fresh basil
  • 1/4 cup walnuts
  • 2-3 large garlic cloves
  • 1/2 lemon juiced
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil*
  • 2 tablespoons water plus more as needed


  • To a food processor, add the basil, walnuts, garlic, lemon juice, water, nutritional yeast, and salt/pepper. Process together and add olive oil a little at a time. Scrape down sides as needed. Check the consistency and add any additional water as needed. 
  • Store leftovers covered in the refrigerator up to 1 week or in the freezer for 2 months. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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